12.12.16 Wok Seared Shrimp with Aioli Sauce - WFSB 3 Connecticut

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12.12.16 Wok Seared Shrimp with Aioli Sauce

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Wok Seared Shrimp w/ Aioli Sauce

From Carole Peck at the Good News Restaurant & Bar

Wok Seared Shrimp:


(Makes 4 Servings)

1 c. olive oil

20 fingerling or new potatoes, scrubbed clean

½ sprig rosemary, picked & chopped

28 large (U-10 size) shrimp, peeled & deveined

1 T. fresh chopped garlic

1 large roasted red pepper, ½-inch chopped

24 imported black olives, pitted

1½ c. petite green peas, fresh & blanched or frozen

½ lb. green beans, stems removed & blanched

¼ c. fresh flat parsley, chopped coarsely

Salt & pepper to sprinkle

Aioli Sauce:


1 c. mayonnaise, preferably homemade

2 t. fresh garlic, finely chopped

½ lemon, juice only


Make aioli sauce, whisking the mayonnaise and garlic together. Finish by beating in the lemon juice. Set aside in refrigerator.

Preheat oven at 450º. In a roasting pan, pour ½ cup olive oil. Add the potatoes and rosemary, and liberally sprinkle with salt and pepper; roll around to coat potatoes. Place in oven and roast for 20 to 25 minutes until done, then remove.

In a wok or saute pan over high heat, add the remaining oil. When very hot, add the shrimp and sear about 2 to 3 minutes. Turn the shrimp over, add the garlic, season with salt and pepper, and sear another 2 to 3 minutes. Add the roasted pepper, olives and peas and stir-fry to heat and incorporate well. Add the green beans and stir-fry to finish the dish.

When finished, place the warm potatoes on a platter. Top with the wok-seared shrimp and vegetables. Ladle the aioli sauce on top and sprinkle with chopped parsley.